Chipotle-Lime Chicken Thighs with Rice

I am borrowing one of Kendall's new year resolutions and trying a couple new recipes a month. Also, in anticipation of returning to work, I'm trying to find more crock pot recipes that will allow me to cook meals in advance so I can spend more time with Will in the evening (sniffle...). This recipe fits both objectives. It had a decent amount of kick, so if you don't like spicy, ease up on the chiles. The rice is my favorite part and I might use it alone as a meal.

Slow Cooker Chipotle-Lime Chicken Thighs
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
2 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-oz.) can tomato sauce
1/4 cup lime juice
1 Tbsp. minced chipotle chiles in adobo sauce + 1 tsp. sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables. In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve with diced avocado, cilantro and lime.

Jamaican Rice and Peas
2 cups instant white rice
1 (14-ounce) can coconut milk (I like Trader Joe's Light)
1 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.